The key factor in picking an oil when frying a turkey is picking an oil with a higher flash point or smoking point. Since you're using such a large amount of oil when frying a turkey, you certainly don't want it catching fire. However, it's certainly a risk which is why you fry the turkey outside, monitor it's progress and monitor the tempertature of the cooking oil during cooking.

Oils that fit the criteria for a high flash point are: peanut oil, safflower oil, sunflower oil and canola oil. We've heard that almond and avocado oil are great as well but we don't think they're worth the price when it comes to frying your turkey.

Many people believe that frying turkey originated in Louisiana. It's very common to use peanut oil in Louisiana. However, if you have peanut alergies or you don't like cooking in peanut oil, there should be something in the above list that will work for you.